China Brewing 2009 Issue 3 Application of the membrane technology in the fermentation and food industry

Application of the membrane technology in the fermentation and food industry
CHEN Longxiang;YOU Tao;ZHANG Qingwen;HONG Housheng

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Separation and purification of hyaluronic acid from fermented broth
WU Huachang;MA Qinyuan;DENG Jing;SHI Yanchang;YOU Yaohui

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Research survey of soybean peptides
JIANG Man;SONG Junmei

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Synergy of salt-tolerant lactic acid bacteria and yeast in the soy sauce mash
CAO Xiaohong;LIU Zhuo;LU Meifang;WANG Chunling;QI Wei

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Effects of different reduced carbon sources on succinic acid production by anaerobic fermentation of recombinant Escherichia coli
WANG Guilan;WANG Yina;MA Jiangfeng;CHEN Kequan;JIANG Min

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Disruption of ALD4 gene by Cre/loxP system in Saccharomyces cerevisiae
CAO Luoyuan;YE Bingying;ZHANG Jisen;CHEN Youqiang;CHEN Rukai

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Antioxidative activity of three natural antioxidants used in soybean oil
ZHANG Jingyao;ZHANG Dongjie

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Protease production by solid-state fermentation using Jatropha curcas seed cake as substrate
WU Yuangen;Wu Xingya;Wu Jie;GUO Yunlan;DU Yafei;QIU Shuyi

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Optimum technology for β-Cyclodextrin inclusion compound of tartary buckwheat bran oil extracted with CO2 supercritical fluid
MA Chunfang;WANG Min;WANG Jun

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Technology optimization of acetic acid fermentation of Acetobacter pasteurium
LIU Hongxiang;WANG Min;WANG Chunxia;SHEN Yanjan;ZHENG Yu;LUO Jianmei

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Synthesis of starch ethyl fumarate and its antiseptic effect in condiments
CHEN Hongmei;WEI Benmei;ZHANG Zhiyong

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Dissolution and rheological characteristics of polysaccharide from Nostoc Sphaeroides
MO Kaiju;CHENG Chao;PENG Hao

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Screening of high-yield chitosan Monascus purpureus strains by compound mutation and the optimization of production medium
CHEN Yan;WU Tianxiang

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Molecular identification of one wild Ganoderma strain G1-01 and its characteristics of selenium accumulation
GAO Xingxi;YAO Qiang;YANG Runya;WANG Shufang;MU Lili;LIU Linde

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Properties of Bacteriocin-like substance synthesized by Lactobacillus SD-22 and its application in pork
ZHANG Guoqiang;SHI Junling;YANG Ziwen

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Effect of different lactic acid bacteria fermentation on maize meal property
XU Mei;ZHAI Aihua

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Effects of the polysaccharide from ginseng leaves and stems on immunological function of mouse
ZHAO Xiaoxiao;WANG Jihui;YE Shuhong;LIU Ying;ZHANG Lili

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Antibacterial properties of peony seeds extract
BAI Xiting;ZHU Wenxue;LUO Lei;FAN Jinling;XIANG Jinle;XIAO Haifang

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Screening of oleaginous yeast by utilizing xylose by microwave irradiation mutation
PAN Lixia;YANG Dengfeng;HUANG Shiyong;LIANG Zhiqun

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Study on the medium of submerged fermentation for Pleurotus ferulae
LIU Xiaopeng;JIANG Ning;WEI Lu;SHI Haibing;XIANG Dongshang;QING Enhua

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Classification of Chinese wine according to grape origin and variety by pattern recognition
GAO Nianfa;LILi;ZHANG Jian

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RAPD and analysis of ITS sequences Aspergillus in Gansu
LIU Yanmei;ZHU Jianlan;YANG Hangyu

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Mutation and screening of Blakeslea Trispora producing lycopene with N+and Ti+ion implantation
SHE Tao;YU Long

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Study of cellulase on alcoholic fermentation of corn
SHAO Wei;QIU Min;WU Wei

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Screen of the high cellulose-producing fungi and the research on its enzymatic characteristics
NIE Zhiqiang

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Mutation screening of high cellulose-producing strain
Wu Xiuqin

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Effect of levels of amylase on the mashing product in the malt sccharifying course
XUN Juan;GUAN Bin;LI Shan;KONG Qing;YU Junhong;DONG Jianjun;SHAN Lianju;LIU Jia

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Antimicrobial activity of total alkaloids in Fritillaria ussuriensis Maxim
WANG Lijie;ZHANG Dongjie

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Change of yeast-containing beer during aging
WANG Yuanyuan;SUN Junyong;CAI Guolin;LU Jian

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Preparation of high Fischer value oligopeptide by enzymatic hydrolysis
ZHAO Fengli

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Vitamin C made from waste biomass particles and the application of nanotechnology research
YAO Hongwen

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Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts
LIU Chaolan;HUANG Zhu;PENG Ximin;HAN Ruizhi;HUANG Jun;ZHOU Rongqing

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Immobilization technology of Saccharomyces cerevisiae in Foam Ceramic
CHENG Jiangfeng;SU Zhongliang;LIANG Chengwei;YE Qingguo

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Structure of cassava micro-porous starches prepared with acid methods
LIN Haitao;TANG Zhongfeng;CHEN Youshuang;LING Xinlong

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Influences of retrograde condition on the formation of wheat resistant starch
XIAO Yongxia;SHAO Xiuzhi;WANG Xiuli

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Production of ganoderic acids by pH controlled Ganoderma lucidum fermentation
LING Qingzhi;WANG Lin;WEI Zhaojun;ZHANG Kechang

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Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
WANG Jun;LI Anping;HUANG Weiwen;LIU Jianjun

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Enzymatic extraction and protein removal of Auricularia auricular polysaccharides
LIU Limei

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Browning prevention in the production of functional yam wine
ZHANG Min;HE Junping;HE Yi;LI Yanan

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Extraction of cholorogenic acid from Honeysuckle with semi-bionic extraction method
XIAO Huaiqiu;LI Yuzhen;LAN Lixin;GUO Jun

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Enzymaltic property of Aspergillus oryzae for liquor-making
XIE Shanci

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Effect of different pressure on the formation of flavor substance in beer fermentation
DONG Yongsheng;LI Hongxing

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Extraction of polysaccharides from Xinjiang black mulberry by ultrasonic method
JIANG Yan

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Screen of Saccharomyces uvarum with the ability of utilizing melibiose
JIANG Xiang;CHEN Yefu;KANG Jian;XIAO Dongguang

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Effects of temperature on the nitrite content in vegetable fermentation
YUE Zhifang;YAN Pingmei

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Fast detection of four pyrazines in Chinese liquor by GC-MS/SIM
WANG Li;WU Jianxia;LEI Liangbo

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Analysis of flavor compounds in fermented milk by Lactococcus lactis subsp. Lactis biovar diacetyl
WANG Weijun;LI Yanhua;ZHANG Lanwei;XIA Guanghui;HE Wenbing

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Determination of organic acid in glutamic acid fermentation by HPLC
LIU Zhicheng;ZHENG Suiping

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Determination of organic acids in rice wine by reverse phase high performance liquid chromatography
FENG Deming;ZHANG Yang;ZHAO Huiming;SUN Guochang;SUN Peilong

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Contrastive study on content of Ganoderma Lucidum polysaccharides from five Ganoderma Lucidum spores
BAN Litong;YANG Hongpeng;WU Jiang

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Solid-phase extraction and High-performance liquid chromatography determination ofpolyphenols in wine
WENG Hongzhen;YUE Taixin;CHENG Yufeng

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Fermented feed with banana peel
DU Bing;JIANG Longbo;LIU Changhai;YANG Gongming

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Scale-Up of submerged fermentation of Hypsizigus marmoreus and the functional drink
YANG Wenwen;SHI Junling

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Development of evening primrose flower-apple vinegar
ZHANG Huiling

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study on Low-alcohol beverage fermented milk
YU Lei

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Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme
ZHANG Chunhong;GUO Weiwei;CAO Xiangyu;WANG Xue

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Preparation of unsaturated fatty acids of pricklyash seed oil encapsulated by β-cyclodetrin
TANG Ju;XU Huaide

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qian tan " quan mian zhi liang guan li " zai da zhong xing pi jiu qi ye de ying yong
yang lin peng ; hu ai jun

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zheng liu jiu wei sheng ji wei sheng guan li
dai han hui ; ding cheng xiang ; peng tao ; xi wei

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